Curried carrot and coconut soup - with courgette and parsley topping

This pretty thing, a creamy soup to lighten up the darker season that awaits here up in the north, is exactly what I need this time of year. The moment of cuddling up in the sofa with a warming, nourishing and comforting bowl of soup in my hands, looking out over a landscape with the most colourful leaves is one of my favourite things about the autumn. 

 

Curried carrot and coconut soup - with courgette and parsley topping

Serves 4-6

Ingredients

1 yellow onion

1 tsp ground turmeric

1/2 tbsp paprika powder 

1/2 tsp chili flakes 

1 tbsp freshly grated ginger 

5 big carrots

2 dl red lentils 

400 ml coconut milk 

600 ml water

1 tbsp apple cider vinegar

2 tbsp cold pressed coconut oil 

salt to taste 

Courgette and parsley topping

2 small courgettes

1 tbsp cold pressed sesame oil

1 handful of fresh parsley 

2 tbsp sesame seeds

salt and freshly ground black pepper to taste 

How to

Peel and finely chop the onion. Fry in coconut oil, on medium heat, until soft in a big pot.

Add the ginger and all the spices and let fry for another minute until spices become fragrant. Wash the carrots and cut in to smaller pieces. Rinse the lentils.

Add carrots, lentils and water to the pot. You might want to add a bit more water - all of the carrots should be covered with water! Let simmer for about 20 minutes, until carrots and lentils are soft. Remove from heat and mix until completely smooth using an immersion blender. Add the coconut milk and apple cider vinegar, bring back pot to the heat, and let simmer for another 5 minutes. Add more spices and salt to taste. 

Topping: Spiralize, or finely chop, the courgette. Chop the parsley. Mix courgette and parsley in a bowl, drizzle with sesame oil, sprinkle with sesame seeds. Give it a toss. Salt and pepper to taste. Serve as topping, together with some extra sesame seeds, on the soup. 

Good luck!